Seville orange tart

Seville orange tart

This Seville orange tart recipe is brimming with bright citrus flavours. It’s best served on the day it’s made.

Seville orange tart

  • Serves icon Serves 8
  • Time icon Takes 30 minutes to make, 1 hour-1 hour 10 minutes to cook, plus chilling

This Seville orange tart recipe is brimming with bright citrus flavours. It’s best served on the day it’s made.

Nutrition: per serving

Calories
497kcals
Fat
27.2g (14.7g saturated)
Protein
10.1g
Carbohydrates
57.2g (38.1g sugar)
Salt
0.5g

Ingredients

  • 4 seville oranges (or the grated zest of 4 small oranges and the juice of 2 lemons and 2 oranges)
  • 6 medium free-range eggs
  • 250g caster sugar
  • 150ml double cream

For the pastry

  • 175g plain flour, plus extra 
for dusting
  • 50g icing sugar
  • 100g chilled butter, cut into small pieces, plus extra for greasing
  • Finely grated zest of 1 small orange (not seville)
  • 1 large free-range egg, separated
  • 2 tsp freshly squeezed orange juice
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. To make the pastry, sift the flour, icing sugar and a small pinch of salt into a food processor, add the chilled butter and the orange zest. Pulse until it looks like fine breadcrumbs, then tip into a mixing bowl.
  2. Mix the egg yolk with the orange juice, add to the bowl, then stir with a round-bladed knife until the mixture starts to come together into a ball. Turn out onto a lightly floured surface and knead briefly until the mixture forms a smooth dough.
  3. Roll the pastry out thinly on a lightly floured surface, then use to line a lightly greased, 4cm deep, 23cm loose-bottomed flan tin. Prick the base all over with a fork, then chill for 20-30 minutes.
  4. Preheat the oven to 200°C/fan180°C/gas 6. Line the pastry case with a crumpled sheet of baking paper and a thin layer of beans or rice, then blind-bake for 12-15 minutes until the edges of the pastry are biscuit coloured. Carefully remove the paper and beans/rice, then return the pastry case to the oven for 3-4 minutes.
  5. Beat the egg white until slightly frothy, then brush it over the base and sides of the pastry case. Return the case to the oven for another 1-2 minutes until set. Remove and leave to cool. Turn the oven down to 120°C/fan100°C/gas ½.
  6. For the tart filling, finely grate the zest from the oranges, then set aside. Squeeze the juice from the seville oranges (or from the lemons and 2 of the zested oranges) to give 180ml. Break the eggs into a bowl, add the caster sugar, then whisk lightly with a fork until just mixed but not frothy. Strain in the citrus juice, add the double cream, then mix briefly. Strain through a sieve into a large measuring jug, then 
stir in the citrus zest.
  7. Partly pull out the shelf of the preheated oven, slide the pastry case onto it, then pour in the filling. Carefully slide the shelf back in and bake for 40-45 minutes or until just set. It should still be a little wobbly in the centre, but will firm up as it cools. Remove and leave to cool, but don’t refrigerate. This is best served, cut into wedges, on the day it’s made.

Nutrition

Nutrition: per serving
Calories
497kcals
Fat
27.2g (14.7g saturated)
Protein
10.1g
Carbohydrates
57.2g (38.1g sugar)
Salt
0.5g

delicious. tips

  1. This tart is best served on the same day it’s made.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Marmalade recipes

Seville orange marmalade

Also known as bitter oranges, Spanish seville oranges are perfect...

Save recipe icon Save recipe icon Save recipe

Marmalade recipes

Seville orange and vanilla bean marmalade

You can do more with our marmalade recipe than eat...

Save recipe icon Save recipe icon Save recipe

Sweet bread recipes

Fig and seville marmalade breakfast buns

Gill Meller shares with us the recipe for his signature...

Save recipe icon Save recipe icon Save recipe

Trifle recipes

Dried fig and seville orange marmalade custard trifle

A gorgeous-looking get-ahead pudding teeming with figs, zesty marmalade and...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.